Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them connected the duration of the cook and separated when the flat was done (much easier at this temp!); then coolered the flat to rest and chopped the point for burnt ends.

Yeppers, its hard to beat that dust! Great looking brisket, I miss seeing a good smoke ring. The jury around here is still out on burnt ends, we like just ol'brisket too much. I guess thats a good thing for me.

Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them connected the duration of the cook and separated when the flat was done (much easier at this temp!); then coolered the flat to rest and chopped the point for burnt ends.